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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Gyoza are little rounds or squares of noodle dough encasing a savoury filling. They may be deep-fried, steamed or braised. Ingredients:
1 tablespoon sesame oil |
1 tablespoon vegetable oil |
2 garlic cloves, finely chopped |
1 cm cube fresh ginger, peeled and grated |
3 shiitake mushroom caps, finely chopped |
1 cup chinese cabbage, shredded |
3 tablespoons chives, finely chopped |
1 spring onion, finely chopped |
100 g firm tofu, crumbled |
1 tablespoon soy sauce |
1/2 teaspoon salt |
1 teaspoon cornflour |
30 wonton wrappers |
2 teaspoons sesame oil |
1/4 cup water |
chives, for garnish |
Directions:
1. In a saucepan, heat the 1 tbs sesame oil and 1 tbs vegetable oil and sauté the garlic and ginger for 1 minute of medium heat.
2. Add the shiitake, cabbage, chives, spring onion and tofu. Turn the heat to high and stir fry for 2-3 minutes. Add the soy sauce and the salt and continue to stir over high heat for a further 2-3 minutes until the excess liquid has been absorbed. Sprinkle in the corn flour and mix quickly. Transfer to a dish to cool.
3. Put a teaspoon of the vegetable mixture in the centre of each wonton wrapper and moisten the edges of the wrapper with water. Fold to make a moon shape, making a few pleats to seal.
4. Heat the 2 tsp sesame oil in a saucepan, then put in 10-12 gyoza. Cook both sides for 2-3 minutes over medium heat until well browned. Pour 1/4 cup water over the wontons and cook covered for 2-3 minutes until the liquid has been absorbed. If necessary, remove the lid and shake the pan until all excess liquid has been absorbed. Transfer to a dish and garnish with chives. Repeats with remaining Gyoza. Serve with your preferred dipping sauce.
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